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anchovy anchovy essence apples bacon bake baking powder basin bay-leaf bechamel sauce beef boil bouquet garni bread bread-crumbs brown sauce butter carrot castor sugar celery chicken chopped parsley cold water cook cornflour cream croutons cutlets dessertspoonful drain eggs Espagnole sauce fillets finely-chopped fire fish flavour flour fried garnish gently gill gravy half hot dish hot oven hour jelly lemon juice lemon rind meat Melt the butter mixture moisten mould mushrooms mutton neatly nutmeg onion oysters paprika parsley peel pepper and salt pie-dish pinch of salt pint milk potatoes Pudding puff paste remove rice roast salad salt and pepper saucepan saute-pan season to taste season with salt serve hot shallot sieve simmer skin soup sprinkle stew stew-pan stir stock or water strain suet tablespoonful teaspoonful tender toast tomatoes trim twenty minutes vanilla veal vegetables vinegar Wash white sauce yolks of eggs